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Cantaloupe Soup

Fat.Freedom's picture
Ingredients
  Cantaloupe melon 2 1⁄2 Cup (40 tbs), peeled and cubed to make 3 1/3 cups
  Apricot nectar 3⁄4 Cup (12 tbs)
  Grated lemon rind 2 Teaspoon
  Freshly squeezed lemon juice 4 Teaspoon
  Ground clove 1⁄2 Teaspoon
  Fresh mint sprigs 4 (for garnish)
Directions

Combine the melon, nectar, and lemon rind in a food processor or blender and puree.
Transfer to a mixing bowl and whisk in the lemon juice and clove.
Cover and chill in the refrigerator for at least 2 hours before serving.
Garnish each serving with a sprig of fresh mint.

Recipe Summary

Cuisine: 
American
Method: 
Blending
Dish: 
Soup
Servings: 
4

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